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Gluten Free Soft Cinnamon Rolls

This past Sunday Wes and I had signed up to bring the food for our Sunday school class, and I thought it would be a great time to attempt some cinnamon rolls I had been dying to make. I found a recipe for cinnabon-ish cinnamon rolls and made a few modifications of my own. I’ve never had Cinnabon, so I can’t say how similar they are, but they were GOOD! {And Wes says he could taste some similar-ness to them, so I’m going to trust him.} We made four batches, and they were gone fast!

 

Soft Cinnamon Rolls

Kate Bro
Cinnamon sugar, rolled up in a soft dough and paired with cream cheese frosting
Prep Time 1 hr 30 mins
Cook Time 20 mins
Course Breakfast, Dessert
Servings 8 rolls

Ingredients
  

Dough

  • 2 TBS butter
  • ¼ cup white sugar
  • cup whole milk warmed
  • 1 yeast packet
  • 1 egg
  • ¼ cup oil
  • 2 cups Pamela's Bread Mix or similar GF blend
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla

Filling

  • 1 cup brown sugar
  • 2 ½ TBS cinnamon
  • 2-3 TBS butter softened (not melted)

Cream Cheese Icing

  • 4 TBS butter melted or softened
  • 1 ½ cups powdered sugar +/- to desired thickness
  • ¼ cup vream cheese softened
  • 1 tsp vanilla

Instructions
 

Rolls

  • Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
  • Next, stir in egg, sugar, butter, oil, and vanilla to milk/yeast mixture.
  • In separate bowl mix salt, flour, baking soda, and baking powder, then add to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary {It will still be somewhat sticky before you let it rise.}
  • Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes.
  • Preheat oven to 400°F.
  • After the dough has risen it will be much "fluffier" - do not re-knead! Flour the parchment paper and the top of the dough to help prevent sticking during the rolling process. {It helps to add a second piece of parchment paper on top of the dough as well.}
  • Roll dough to 1/4" thick rectangle, then carefully remove the top sheet of paper. Spread softened butter on top of dough, then sprinkle brown sugar & cinnamon mixture over the surface. Leave a 1-2" strip of dough uncovered at one end of the dough. {There will be some mixture left over for top.}
  • Using the parchment paper as an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
  • After I had my "log" rolled up, I re-floured the surface to help prevent the knife from sticking when it came time to cut the individual rolls. It's important to use a serrated knife so you don't "squish" the dough instead of cutting it.
  • Cut the roll into 8 pieces and place in greased9x13 baking pan. {To keep them even, I cut the roll in half, then cut my halves in half, then my fourths in half.}
  • Add left-over cinnamon-sugar mix in to the top of the rolls - this gives them just a little bit of a "crunch" later on.
  • Bake for 20 minutes until tops are golden brown.
  • Finally, mix together ingredients for frosting and add to cooled rolls. Soooo good! I topped the frosting with some additional powdered sugar.

Mini Cinnis

  • To make smaller rolls, divide the dough in half after it rises, then followed the rest of the steps normally. (You will get 16 mini rolls instead of 8 large rolls)
  • We squished them into a round cake pan and baked for the same amount of time. After they cooled, we frosted em up and enjoyed. I felt like the smaller size was more manageable, but I guess it all depends on what you feel like!

Notes

 
 

 

— RECIPE CARD (click to save to Pinterest) —

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